Hummingbird Cake

Hummingbird Cake
1 pkg. yellow cake mix
1 (8-oz.) can crushed pineapple, undrained
2 med. or 3 small very ripe bananas, peeled and mashed (about 1 cup)
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 tsp. vanilla extract
1 tsp. ground cinnamon
Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round cake pans. Combine cake mix, pineapple with juice, mashed bananas, water, oil, vanilla extract and cinnamon in a large bowl. Blend 1 minute with an electric mixer on low speed. Scrape down the bowl and beat batter 2 minutes on medium speed. Batter will appear thick and fruit will be blended. Divide batter evenly between the two prepared pans, smoothing it with a spatula. Bake until golden brown and cake springs back when lightly pressed with fingers, about 30 to 32 minutes. Cool cake 10 minutes in pans on wire racks. Invert cake onto racks and allow to cool completely. Frost with cream cheese frosting. Store cake in refrigerator up to one week.

Cream Cheese Frosting:
1 (8-oz.) pkg. cream cheese, at room temperature
1/2 cup butter, at room temperature
1 box (3 3/4 cups) confectioners? sugar
1 tsp. vanilla extract
1 cup chopped pecans
Combine cream cheese and butter; beat about 30 seconds with an electric mixer on low speed. Add confectioners? sugar a bit at a time and beat on low speed until well mixed, about 1 minute. Add vanilla extract. Increase mixer speed to medium and beat about 1 minute until fluffy. Stir in nuts. Use immediately.